Chef Stephan Germanaud of the Wrigley Mansion in Phoenix created this recipe for Bananas and Nutella in Coffee-Infused Crepes. / GANNETT

Written by

Karen Fernau

The Arizona Republic

Tips for storing, brewing coffee

Brewing coffee is the process of flavoring water with roasted, ground coffee beans. The most common method is brewing with a manual drip pot. Follow these steps, from coffee roaster Tami Hudalla, to brew a great-tasting cup: • Freshness counts. Beans lose flavor quickly, so optimally they should be used within a month of roasting. Store in an airtight container in a cool, dark cupboard. • Buy whole beans and grind your coffee just before brewing. Coffee begins to lose flavor and aroma within one hour of being ground. The grind must match the brewing style. For drip brewing, the grind should be similar in consistency to granulated sugar. Be sure to match the grind size to the filter shape, either flat-bottomed or coned. Grind only as much whole-bean coffee as you need for immediate brewing. • Use 2 tablespoons for every 8 ounces, or cup, of water. • Make sure your coffee pot is brewing at the right temperature: 180 to 185 degrees. Too low a temperature produces weak coffee, and too high a temperature produces a bitter flavor. • Water is an ingredient, so always use filtered or bottled water, never softened or tap water. • Cleanliness matters. Wash filters and pots well. Any residue will turn the next pot quickly into a bitter brew. • Those who brew coffee regularly should clean their coffeemakers monthly. To clean, add white vinegar to the water reservoir until one-fourth full. Fill with water until full. Run the water-vinegar solution through the coffeemaker.

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Coffee is so much more than a steaming brew to kick-start the day. Whether bold or mild, the drink traced to ninth-century Ethiopia adds rich, nuanced flavors to savory and sweet dishes.

This daily brew brings an earthiness to baked beans, barbecue sauce and crepes.

“Coffee tastes as good on the dinner table as in the cup. It’s a wonderful, versatile ingredient,” said Stephan Germanaud, chef at the Wrigley Mansion in Phoenix.

Because of coffee’s powerful and complex taste, he recommends pairing it with equally strong flavors, from chile powder to jalapeños and molasses. In desserts, sugar and cream provide the necessary balance.

Freshness, blend strength and quality of coffee matter.

The goal is to capitalize on the robust, not-bitter side of the bean. Fresh coffee begins turning bitter 15 minutes after it’s made, so brew just before folding into a recipe.

As with wine, it’s important to match the coffee with the dish. Dark-roasted and strongly brewed coffees pair well with beef and hearty dishes. Lighter roasts complement poultry and seafood without overwhelming the flavors.

One of coffee’s best-known roles as an ingredient is in tiramisu. Its present-day version is believed to have been created in the 1960s by chef Carminantonio Iannaccone in a restaurant in Treviso, Italy. According to food historians, he cooked up a dessert based on regional flavors — strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies.

Tiramisu, which means “pick me up,” was a hit.

So are many of the other coffee-infused dishes finding their way to tables at home and in restaurants. And for the same reason.

Coffee is loved equally for its ability to jolt and comfort.

“It wakes us up and soothes us at the same time,” said Amy Briskin, a spokeswoman for

myvirtualcoffeehouse.com, a website of the National Coffee Association that features recipes.

In a medium bowl, whisk together milk, eggs, coffee and sugar until well incorporated. Add the flour slowly, making sure no lumps are left. Stir in melted, cooled butter. Heat 1 teaspoon butter in a crepe pan or nonstick saute pan. Pour in batter to form a light layer on the pan bottom. Cook crepe 30 seconds per side, then transfer it to a plate. Spread evenly with Nutella and top with banana slices. Fold crepe in four to serve. Makes 1 serving.

1. Preheat oven to 325 degrees. In a small saucepan, combine coffee, vinegar, butter, molasses, dry mustard, garlic, salt, liquid smoke, pepper, thyme and rosemary. Bring to a slow boil and gently simmer for 5 minutes. Remove from heat and stir in brandy. Place beans in a glass casserole dish and top with sauce. Stir to combine. Top with sliced onions. Bake uncovered for 1 hour. Makes about 6 servings.